Petite Filet or Venison Loin with Pommery Mustard Cream Sauce

Serves 4

Originally aired

  • 2 to 3 pounds petite filet of beef or venison loin 
    Canola or olive oil 
    Kosher salt
    2 tablespoons butter 
    2 shallots, finely chopped 
    2 cloves garlic, finely chopped  
    1/2 teaspoon coarse black pepper 
    1/4 cup brandy 
    1 tablespoon tomato paste
    1 cup beef stock 
    2 tablespoons Worcestershire sauce 
    2 tablespoons Pommery mustard  
    1/3 cup heavy cream 
    4 tablespoons chives, finely chopped 

Bring meat to room temperature, rub with oil and season liberally with salt.

Heat heavy skillet to medium-high heat. Add a drizzle of oil then melt butter into it. Add meat and caramelize the surface for a minute or two then lower heat to medium and cook 8-10 minutes, developing a good even deep reddish brown crust. Remove to a plate and tent with foil for 10 minutes.  

Add shallots and garlic to skillet, and stir 2 minutes; add pepper and stir. Add brandy to deglaze then stir in tomato paste. Cook 1 minute then whisk in stock. Bring stock to a bubble then whisk in Worcestershire and mustard; remove from heat. While sauce is still hot, whisk in cream and taste for seasoning.  

Slice meat into medallions 1/2-inch thick and serve on or alongside Farro with Asparagus. Top with sauce and garnish with lots of chives.